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Cinnamon Roll Pancakes

By Healthy Living and Lifestyle


Cinnamon Roll Pancakes , .


This recipe serves 8, and the amounts in the brackets are to cut the recipe down to 2 servings. To make this healthier, sub 1 cup whole wheat flour for 1 of the cups of the all purpose flour, use non dairy milk, use margarine( I use smart balance), and light cream cheese. From Just a Pinch.


This recipe serves 8, and the amounts in the brackets are to cut the recipe down to 2 servings. To make this healthier, sub 1 cup whole wheat flour for 1 of the cups of the all purpose flour, use non dairy milk, use margarine( I use smart balance), and light cream cheese. From Just a Pinch.

Total Time: 34 Minutes, Servings: 2 Servings

Ingredients :
    For Pancakes
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 Tablespoon canola oil
  • 1 large egg, lightly beaten
  • (OR use a box pancake batter (we like Bisquick)
    • Cinnamon Filling
  • ⅓ cup butter, melted
  • ¾ cup packed brown sugar
  • 1 Tablespoon ground cinnamon
    • Cream Cheese Glaze
  • 4 Tablespoons butter
  • 2 ounces cream cheese
  • 1¼ cups powdered sugar
  • 1 teaspoon vanilla extract



Instructions :
  • Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. ( Set this aside and let it rest and set at least 30 minutes. You want it thick, not liquidy)
  • Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
  • OR If using a boxed mix, prepare according to package directions.
  • Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
  • Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about ½ cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
  • When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!



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This recipe serves 8, and the amounts in the brackets are to cut the recipe down to 2 servings. To make this healthier, sub 1 cup whole wheat flour for 1 of the cups of the all purpose flour, use non dairy milk, use margarine( I use smart balance), and light cream cheese. From Just a Pinch.